Hello.

Jan 23 quiche

I was bored so I made a quiche. I used the reserved and frozen portion of the pate brisee I had prepared for my blueberry tarts for the crust.

I cooked half a white onion in butter on the stove. I then added chopped broccoli, cherry tomatoes, and chopped green bell pepper to the pan and covered it to steam the other vegetables.

I then combined three eggs, 3/4 C of heavy cream, and 1/2 C of finely shredded cheddar and bleu cheese. I beat these together and seasoned with salt and pepper as well as a pinch of nutmeg and a pinch of cayenne.

I then salted and peppered the steaming vegetables and added a pinch of nutmeg to them as well.

I then arranged the vegetable mixture in the bottom of the unbaked pie shell and poured the egg-cream mixture over it all. Finally, I sprinkled about a T of slivered almonds on top before baking the quiche for 50 minutes in a 350F preheated oven.

I used a silicone baking dish that my mother gave me to bake this. I had never used one before and I have to admit I was wary of them. Other than the slightly gas-like smell they seem to give off while they bake, I had no real complaints. In fact, it turned out quite well.

Question: Has anyone else used any of this silicone bake ware and what was your impression?

I'm still a little sketched out by them for some reason and I always kind of feel as though I am cheating whenever I use some fancy new product that does not seem 'traditional' to me.